Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving. This is part of BA's Best, a collection of our essential recipes.
http://weightloss-tricks.today/recipe/bas-best-hot-chocolate%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-57eec5b853505e69719dabd3">
Want to know the key to gravity-defying chocolate mousse with whipped cream?
We've got your back, as long as you promise to keep your chocolate dark. Get the recipe: http://weightloss-tricks.today/recipe/dark-chocolate-mousse%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it.
See the full recipe here: https://weightloss-tricks.today/recipe/raspberry-cream-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5d790ad345a49a0009faefc5">
Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody's favorite chocolate candy that melts in your mouth, not your hand: M&M's!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes blackout cake! According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II.
At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard.
The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.
Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Get the recipe: Brown Butter Chocolate Chip Cookies With Toffee
Produced by Bon Appétit for Colavita | One of the secrets to the fudgey goodness in these brownies is Colavita® Extra Virgin Olive Oil. Impress your friends with this mocha swirl trick and tasty dessert.
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
Join Chris Morocco as he teaches you how to make these pretty healthy gluten-free buckwheat chocolate waffles. Pro tip: don't skip out on the ricotta cream topping!
Check out the recipe here: https://weightloss-tricks.today/recipe/gluten-free-chocolate-and-buckwheat-waffles%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-630e4e3e76d8dd0673b74245">
Join chef Samantha Seneviratne as she makes Ruffled Milk Raspberry Pie. Galatopita, or ruffled milk pie, is a Greek dessert in which phyllo is baked directly into a simple custard. It’s prepared in stages so the top stays buttery and crisp while the bottom turns into a sort of phyllo bread pudding.
